Amid stalls pungently redolent of fermented stinky tofu an iconic Taiwanese snack hawkers sell local versions of Japanese dishes such as tempura, kushiage (breaded, fried morsels on skewers), and takoyaki (octopus dumplings) made with baby octopus, their curled tentacles peeking out of the dough like fleshy, purple chrysanthemums. [more...]
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